Peerkangai Thoghayal | Ridge Gourd Chutney
Peerkangai Thoghayal | Ridge Gourd Chutney

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, peerkangai thoghayal | ridge gourd chutney. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Peerkangai Thoghayal

To get started with this particular recipe, we have to prepare a few components. You can have peerkangai thoghayal | ridge gourd chutney using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Peerkangai Thoghayal | Ridge Gourd Chutney:
  1. Take Thoghayal
  2. Prepare 1/2 kg Ridge gourd/Turai
  3. Prepare 1 lemon sized ball of deseeded tamarind
  4. Make ready 1 teaspoon salt
  5. Make ready 2 green chillies
  6. Get 2 dry red chillies
  7. Take 1/4 cup split dehusked black lentils/ udad dal
  8. Prepare 1/4 cup curry leaves
  9. Take 1 big size tomato
  10. Make ready 1/4 cup grated fresh or desiccated coconut
  11. Get 1/2 teaspoon aesofotida
  12. Take 2 tablespoons Coconut or vegetable oil
  13. Make ready Tampering
  14. Prepare 2 tablespoons Coconut oil
  15. Prepare 1/2 teaspoon mustard seeds
  16. Get 4-5 curry leaves
Instructions to make Peerkangai Thoghayal | Ridge Gourd Chutney:
  1. Wash the ridge gourd/turai clean. Scrape out only the hard part of the skin and leave the tender part, it is full of nutrition, so we want it in our thogayal. Roughly chop the vegetable and set aside
  2. In a pan add oil and fry the dal/ lentil till golden colour
  3. Add both chillies and asafoetida and fry for 1 minute.
  4. Add the vegetable, mix and let it cook for 1/2 a minute. Add tamarind and fry.
  5. Once the vegetable is half cooked add the roughly chopped tomato, coconut, salt and curry leaves. Cover and cook till gourd is fully soft. Switch off flame and let the mixture come to room temperature
  6. Put in a mixer grinder and grind till smooth paste.
  7. Tamper by adding coconut oil in a pan and heat. Add mustard seeds and curry leaves.
  8. Add the prepared paste to the tampering and cook for just half a minute in it.
  9. Enjoy it with with hot chapatis or steamed rice by adding some oil like it's done traditionally

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